尋晚連食2餐, 今日又再搵食, 好幸福呀, 哦呵呵呵~

今次嘅目標係想去好耐嘅Tiffin度嘆下High Tea...

High Tea前順路去書展兜個圈... 原本打算行1-2個鐘就出返o黎, 點知... 居然由朝早10:30行到下晝3:30, 喪攰!!! 行到中段開始腳步浮浮, 聽覺同視覺都漸漸變得模糊!!!

正午12:15打電話去Tiffin探路, 佢居然話Full Booking, 叫我地Walk-in試下會唔會有客No Show!!! 唔係呀嘛, 咁大整蠱?!!

下晝3:30離開會展, 行過去君悅酒店, 去到Tiffin, 話暫時冇客No Show!!! Oh No!!! 好肚餓呀!!! 仲好攰呀!!! 我地冇力行去第2度食o架啦!!!

職員見我成隻趴地熊咁, 伏係佢個Reception Counter度, 賴死唔走, 問完一次又一次再一次, 開始Feel到唔對路, 可能驚我會產生幻覺, 當咗佢係漢堡包雞脾熱狗之類, 會撲埋去咬佢... 所以佢靈機一觸, 叫我去Tea Buffet問下仲有冇位...

Tea Buffet?!! 乜同呢度唔同嘅咩?!! Tea Buffet係邊度呀?!! 樓下?!! 哦... 衝呀!!!

去到地下嘅Grand Cafe, 好彩仲有位, 真係好好好彩!!! 感動-ing...

職員帶我地去比較入嘅枱坐, 因為幾迫下, 所以我地轉去入口位張枱, 張枱一樣大, 但係唔使夾係其他枱中間, 空間感好得多, 又最近Buffet枱, 出出入入慳番唔少腳骨力...

食到中段先發現, 原來我地頭先覺得好迫夾果張枱, 隔離枱係黃X鳴同谷X昭呀!!! 仲有一大班人, 可能傾緊新戲... 呀!!! 點解我地頭先會留意唔到o架?!! 早知就唔好轉枱啦!!!Buffet區唔係好多選擇, 但大部分都好高質數... 朱古力放係Tiffin嘅5層High Tea架上, 好High呀, 當自己去咗Tiffin嘅啦, 呀哈哈哈...好多Macaron(馬卡龍)呀!!! 仲有3隻味咁多呀!!! 好興奮呀!!!嘩!!! 原板蜂巢呀!!! 好名貴呀!!! 我咁耐以o黎, 剩係係泰國間The Sukhothai Bangkok酒店入面間Colonnade嘅早餐Buffet度見過一次咋!!!

仲有其他Buffet枱o架, 不過太肚餓啦, 唔影咁多啦~ 我要開餐啦!!!

餓到第一碟唔記得用相機影, 剩係用iPhone影咗...迷你漢堡包外型可愛, 漢堡扒汁多味美, 唔錯唔錯!!!

煙三文魚好高質數, 大大片, 色澤均勻, 紋理清晰, 入口軟綿油潤, 唔太鹹又唔腥, 好掂!!!再瘋狂Encore煙三文魚...

火箭菜新鮮到不得了!!! 狂夾, 成座山咁高, 未見過火箭菜嘅餓鬼咁呀, 好肉酸呀, 嘩咔咔咔!!! 香草白醋汁好好味!!!

第2碟都未食完, 我同朋友已經勁讚好抵食, 回晒本, 大家都話好耐冇試過去食Buffet係覺得回本o架囉, 仲要只係食到第2碟就已經覺得回本...

剛幹掉碟沙律, 又即刻衝出去拎熱葷...蛋沙律包唔錯, 蛋沙律好香...

鵝肝餐包外皮香軟, 餡料鵝肝味唔出, 有d失望...

雞批內有好大舊雞肉, 外皮鬆化, 唔錯唔錯...

酸甜蝦球蝦肉爽脆, 醬汁酸酸甜甜, 幾開胃~

車厘子鴨胸顏色有點嚇人, 味道OK~

熱葷無咩特別... 個心已經飛咗去甜品區...Tiramisu 以小杯盛載, 谷古粉香氣馥郁, 芝士同鮮忌廉好幼滑, 帶咖啡嘅甘苦味, 滲出淡淡醇酒香, 好好味哦~

手造朱古力外型可愛, 內裡絕不簡單!!! 香滑嘅黑朱古力居然包裹咗4粒原粒榛子, 咬開堅硬嘅榛子, 滲出淡淡榛子香味, 呀!!!!!! 好好味呀!!! 點解會咁好味o架?!! 之後朋友幫我拎咗1粒, 到我再出去時, 已經冇晒!!! 嗚嗚嗚嗚~ 好o野真係特別多人爭!!!

嘩!!!!!! Macaron呀!!! 仲有3款咁多, 好興奮呀!!! 紅色係Raspberry味, 重木莓味, 酸酸甜甜, 幾醒胃... 綠色係抺茶味, 好香抺茶味呀, 好好好味呀... 啡色係朱古力味, 都好好味... 每一粒個皮都又薄又脆, 內裡煙煙韌韌, 好掂呀!!!

朱古力慕斯以四方型透明玻璃杯盛載, 層次分明, 底層係朱古力慕斯, 幼滑無比, 面層係特濃朱古力醬, 以朱古力豆作點綴, 撈埋朱古力慕斯一齊食, 好好味呀!!!

芒果撻相對失色, 因為我係朱古力怪嘛, 最鐘意嘅一定係朱古力甜品, 哈哈... 熟透嘅芒果都好香甜o架...綠茶紅豆蛋糕唔係太突出, 綠茶蛋糕比較乾身, 紅豆味唔太出...

瘋狂Encore Macaron!!! 好Crazy呀!!! 嘩咔咔咔!!!

另1款手造朱古力, 外表無甚特別, 內裡係軟心朱古力醬, 朱古力味特濃, 軟滑無比, 讚!!!拉姑廚房隆重登場!!! 限量版雪糕窩夫!!!

嘻... 其實又唔算咩限量版嘅... 只係部窩夫機壞咗, 廚師要入廚房整比我地, 所以要等耐少少... 就係因為咁, 我出咗去搞咗好耐, 搞到朋友差d拎唔到Last Round, Sorry呀!!!

新鮮焗制嘅窩夫熱辣辣, 外脆內軟, 唔會太乾又唔會太濕, 焗得啱啱好呀!!! 我加咗個芒果味Hand Made Ice Cream上去, 再加粒原粒杏仁同曲奇做裝飾, 連我自己都覺得整得好靚, 呀哈哈哈~ d煮過嘅Raspberry醬係廚師幫我加嘅, 酸酸甜甜, 充滿莓香, 都幾醒神~

芒果雪糕超超超好味呀!!! 好滑, 好香芒果味, 口感界乎雪糕同雪葩之間, 食滿都唔覺滯, 好想再Encore, 可惜... 已經夠鐘啦!!! 5:30PM啦, 食唔切啦!!!

朋友食咗雲呢拿雪糕, 有好多雲呢拿籽o架, 佢話好好味呀!!! 未食過雲呢拿雪糕有籽o架!!!自助餐包一杯餐飲, 我例牌飲熱檸檬茶, 可以消下滯嘛...

原本環境都唔錯, 特高樓底, 雲石大堂, 落地玻璃全海景... 可惜... 個海景... 盡是地盤!!! 唔知地盤完工時, 會唔會變咗全樓景?!!

服務都唔錯, 可惜有時收碟速度比較慢, 食完2轉拎埋o野返o黎都未收碟...

好抵呀今日, 剩係三文魚同火箭菜同埋Macaron都已經回晒本!!! 雪糕係Bonus!!! 唯有美中不足嘅係, HSBC嘅唔知邊張卡同埋AE嘅唔知邊張卡有85折, 我地冇, 嗚嗚嗚嗚~

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Went to have dinner buffet at the Grand Cafe at Grand Hyatt Hotel in Wanchai last evening, under the high recommendation of my friend. It's really disappointing!

SEAFOOD

Lobster on ice - not fresh enough, no taste and over boiled

Crab - same problem as the lobsters

Lobster cocktail - the only item at the seafood bar that is surprisingly good!!

Pan Fried Lobster cooked in Chinese style - that is quite acceptable, but still, no freshly taste

COLD CUTS

Parma Ham - very good, but they don't serve it with Harmi Melon, good parma ham doesn't go well with those green
USA melon!!

DESSERT

Disappointing!!

HOT FOOD

Choices are few, taste is bad

ENVIRONMENT

The whole restaurant is quite dark

冷盤 --
I) 大龍蝦 ~ 已開邊, 肉身大約有一隻手掌長, 不過無味道, 我食了一隻有膏一隻無膏, 膏味也不濃.
II) 凍蟹+螺+大蜆+扇貝+蝦 ~ 並不鮮甜.
III) 雞尾酒芒果龍蝦沙律杯 ~ 我很欣賞這個, 吃了兩杯, 生果新鮮, 龍蝦拑已脫殼, 啖啖肉.
IV) 蟹肉豆腐沙律杯 ~ 炸過的豆腐麻麻地.
魚生類 –
V) 炭燒堅魚+吞拿魚+油甘魚+甜蝦 ~ 油甘切得厚厚的.
VI) 三文魚+八爪魚+魷魚 ~ 沒有食過.
熱盤 –
VII) 焗龍蝦香嫩多肉. 燒排骨+紅棗雲耳蒸乳鴿+宮保雞+煎鵝肝+白酒煮蜆 ~ 好味, 而且廚師不停加食物.
VIII) 脆皮燒腩仔+竹笙腐皮卷+燒牛膝+泰式咖喱牛肉+蝦春卷 ~ 唔好味, 燒肉皮唔脆, 春卷唔脆, 泰式牛肉好硬.
甜品 --
IX) 麵包布甸 ~ 平時唔會食, 抱住一試的心, 出奇的好味.
X) 紅豆沙+楊枝金露+葡撻+芒果慕絲+brownie+朱古力蛋糕+cup cake+朱古力磚 ~ 蛋糕類全部好差, 可能由18:00開始擺放的原固, 朱古力蛋糕放上碟後好像溶了般, 而我最憎的MACARON都有好多款給fans選.
其他沒有食過的 --
XI) 芝士有五種選擇, 火腿則三款, 鵝肉三文魚醬入在玻璃樽內很好看.

父親節不能放假，唯有提早與老爸慶祝，老爸喜歡高檔食府，又喜歡吃雞，特地帶他往君悅吃口碑不錯的海南雞飯。回想二十多年前，君悅剛開業不久，曾到咖啡座光顧，給我的印象不錯，服務員年青貌美，男的俊朗，女的標緻，裝修以黑色和金色為主，富麗堂煌，典雅高貴，食物水準高，但如今............，自己也多了個士啤呔，廉頗老矣！期間也來過數次，食物仍可保持水準，咖啡室廿多年來都是老樣子，沒裝修過，所有窗口檯的海景還因填海而消失，這天天色陰霾密佈，室內暗暗沉沉，酒店竟然燈也不亮一盞，也許是嚮應低碳活動。一心陪老爸吃城中有名的海南雞飯，收費$235，也不理會是否城中最貴的海南雞飯，只希望趁老爸身體還可以，帶他到處吃他喜歡的，只要他吃得開心，我又負擔得來便是，畢竟到了若干年紀，健康只會走下坡，活得一天賺得一天。海南雞飯送來了，黃澄澄的雞皮發著亮光，確是令人垂涎，老爸選了雞髀，雞肉是去骨的，他試了一件後說雞很滑，三種醬汁都喜歡，「冬瓜湯熱騰騰，味道很好，油飯很香。」是他的評語，相信他是滿意的。我點了焗蘑菇，炒菠菜，胡蘿蔔粉卷，收費$220，一點也不便宜，但若是有水準也不打緊，誰知說難聽一點，這道菜連「意粉屋」也會做得比他好。兩件粉卷包著雜菌，餡料本是不錯，有蘑菇和羊肚菌，羊肚菌氣味芳香，是西餐的矜貴食材，用白酒和輕忌廉炒過，以一塊薄班戟 (crepe) 包著，墊以炒菠菜和三條小胡蘿蔔，味道不錯，問題出自兩塊薄班戟，一塊焗至半黑了像鍾無艷，而另一塊則全黑像包丞，焦黑一片，賣相奇差，也許不是來自大廚的手筆，而是廚房小廝的傑作，但最難明是這副德相也可通過各級人員，送到客人面前，不是水準回落，是甚麼？人手不足也許又是一個問題，甫坐下想要兩杯暖水約十五分鐘才送來，服務又不是很體貼，食物放下便走，甚麼說話也沒說，到後來另一位又無厘頭送了兩次牙簽來。側聞沙田，尖沙嘴凱悅相繼開幕，是否精英被抽調了往他店而有所影響則不得而知，我只知我吃得很不滿意，雖然老爸的海南雞飯不錯，但點點滴滴的總和，不得不給個喊臉。

已經說過很多次,tea buffet係自助餐之中最唔抵食嘅,食物選擇一定比lunch buffet少,價錢又唔係平好多.唯女朋友星期六又喺屋企使出拉布戰術,又賴床又玩狗又望住個電視發呆.結果成一點鐘還在家中,食唔切lunch buffet的情況下,唯有改為到君悅酒店吃tea buffet.

君悅酒店的大堂,樓底超高,裝修以雲石為主,有一種經典的氣派.在這裡彷彿連客人都比較悠閒,沒有同集團尖沙咀凱悅咖啡廳的喧鬧.比較可惜的是窗外無敵維港景,刻下正被大型建築地盤阻擋,有點兒殺風景.服務方面也算得上符合五星級級數.添加食物甚頻密而且毫不吝嗇.下午茶自助餐時段是在17:30完結,直至17:15,筆者仍然見到服務員不斷添加每一款食物,所以即使遲了進場,也不愁沒東西吃.也有一點小瑕疵,就是服務員沒有待客人離座後才set dinner buffet的食物枱,客人在用餐尾聲及埋單時,或會稍覺人手不足.

食物選擇比尖沙咀凱悅少得多,沒有凍海鮮,也沒有香噴噴的即烤漢堡扒.主打是中式點心和西式芝士三文治.味道都很不錯,算是走貴精不貴多的路線.

中式點心之中,以蝦餃最為吸引,澄粉皮又薄又煙韌,鮮蝦又夠哂彈牙,由於食物選擇不多,整頓下午茶我一共吃了近十隻蝦餃,是有史以來吃最多蝦餃的一餐.燒鴨卷有點兒像京式插餅,用粉皮包著大量爽口的青瓜和甘筍,入口以蔬菜味為主,燒鴨僅為點綴.味道偏淡又沒有汁醬點,筆者只吃了一件就沒有再要.其實這個燒鴨卷可以配海鮮醬同吃,滋味該會跟北京填鴨相近.鵝肝餐包味道很好,是叉燒餐包的變奏,包身軟熟,餡料惹味之餘帶豐富肝香,值得一吃再吃.春卷本身炸得挺香脆,可惜酒店用蒸爐替它保温,吃時春卷皮已經一半淋一半脆!西式三文治不是我杯茶,配料有少許cold cut,但主要是以芝士為主.本身挺喜歡水牛芝士口味,可惜廚師將它配上了勁硬法包.軟身的那款麵包則比較香甜,有點像薯仔包,但配料卻是偏鹹的硬身芝士.結果是兩款都只吃了一件.用小碟盛載的泰式凍蝦賣相不俗,蝦肉也爽口彈牙,不過筆者並不好酸甜食物,只淺嚐一小碟便重投蝦餃的懷抱.沙律雖然只有一款dressing,但其火箭菜和羅馬生菜都很新鮮,蔬菜夠新鮮的話,即使沒有dressing,單純落點橄欖油和黑醋也已足夠.另外,這裡提供的煙三文魚質素超高.三文魚本身的油份充足,經煙製後魚味更加香濃,調味又恰到好處,單吃也不會覺得太膩太鹹,深受客人們歡迎.餐廳也提供了一款麵食供客人填飽肚子,這天是豉油皇炒麵,麵炒得夠乾身,銀芽也很爽脆.麵條上色均勻,味道有點偏淡,不過加點豆瓣醬便可解決,整體上是不過不失.牛肉酥的酥皮太厚,入口只覺一團粉,牛肉味道則幾乎嚐不到,屬一件起兩件止的作品.甜品從來都是tea buffet的主打,這天由於吃了太多蝦餃,沒法子逐一品嚐.只淺嚐了一些朱古力,果撻和綠茶蛋糕.朱古力是酒店級數,喜愛godiva, anges b朱古力的朋友,一定不會失望.藍莓撻是這天吃到最出色的甜品,面頭鋪金萡賣相別緻.每顆藍莓都十分飽滿,甜中帶濃郁莓香,可以肯定不是國貨.撻皮充滿牛油香,再佐以開心果蓉,結果當然是香上加香.若非太飽,筆者絕對會連啖三個.基於個人喜好,平常我是一定不會要綠茶口味的甜品.這天由於東西吃太多,直覺認為綠茶能消滯,竟然拿了一件綠茶忌廉蛋糕來吃...食完當然是滯上加滯了.不過蛋糕本身綠茶味香濃,忌廉又甜又滑,喜歡綠茶的朋友一定會鍾意.熱的甜品有焦糖燉蛋和窩夫.燉蛋蛋味香之餘,又不會過甜,難得的是口感很滑.過往筆者不喜歡西式的燉蛋就是因為怕過甜和過老,君悅的出品則沒這個問題.窩夫有多種醬料供客人選擇,當中以整塊新鮮蜂蜜最為搶眼.不過由於太飽的關係,這天筆者只是以眼睛去欣賞這款甜品.馬卡龍小甜餅向為筆者大敵,筆者是一定不會試的.各式蛋糕和果批也因為太飽的關係沒有試吃.不過從其他甜品的質素看來,味道應該也不會差.君悅咖啡廳的下午茶自助餐,食物選擇其實不算少,不過主要是集中在甜品那裡.若果是要吃多些款式的鹹食,則君悅並不是一個好選擇.若果為了享受一個悠閒的下午,又應該等待窗外的工程完成才光顧.所以短時間內應不會再去.是日兩人埋單HKD482,有用AE白金卡八五折優惠.

君悅酒店夾在港灣道和會議道中間,兩條路都有停車場,不過港灣道的停車場需要過馬路.筆者當日由於不想過馬路,想由港灣道駛去會議道停車場,結果遇上塞車加上改道,足足兜咗半個鐘先去到.奉勸各位駕車人士,若果不小心入錯港灣道,泊在那兒就好.當然也可以泊君悅,消費滿HKD800送三小時免費泊車,筆者當日兩個人食tea buffet,去不到這個消費,若泊君悅則要HKD60一小時.

難得有人奉陪這個以甜品為著名的自助餐，即使早一小時也先致電保証不會期待落空！幸好閒日不會有太多客人，而且到場後發現安排了近窗邊的位置，感覺非常開揚及放鬆，非常適合嘆下午茶！

自助餐在餐廳的另一邊，位置不大，左邊為鹹點，右邊為甜點。先介紹左邊：第一區域就是這些法包，餡料包括碎蛋沙律、燒牛肉及牛柳，餡料跟包的比例差不多是一比一。燒牛肉很稔，配上適量的蔬菜，增加食物的水份，令口中有足夠的水份，帶一點點鹹味的餡料給予少許飽足感，味道因為沒有什麼醬料而沒有什麼特別。沙律為我的至愛。羅馬菜、火箭菜等的蔬菜伴在沙律盤中，汁料可以選擇凱撒或酸醋，配料有紫洋蔥、橄欖，另外還有煙三文魚。沙律菜都是非常新鮮爽口；紫洋蔥不會很辣，入口帶少許甜味，非常易入口；煙三文魚不會太鹹，但明顯在它上面的油份很重，口感是很順滑，但多食有點膩。汁料為健康想我選擇了酸醋，而且裡面有些碎酸瓜，少少已經可以拌很多菜一齊食都夠味！第二碟拎左多D鹹點，
英式鬆餅外層比較硬，但內裡很鬆軟，密度比較低，牛油味唔重，外脆內軟，配上自家製的牛油，可以改善太乾身的鬆餅，食完之後可以再即刻食第二啖！正！
甜酸蝦仁，D蝦好大隻同埋爽口，加上酸酸甜甜既汁好開胃。
蝦餃，皮薄唔算好薄，蝦好爽口，唔會有腥味，反而有少許甜味。
雞肉批，呢個唔係太好味，批雖然唔係好大，但切開佢只係得少許餡，有很多空位，而且沒有醬汁，所以只係乾掙掙，唔好食。呢度出名既迷你漢堡包，內面除左一層牛肉，仲有醃過既蕃茄同埋少許生菜絲，包面比較硬，但牛肉很JUICY！加埋蕃茄少許甜味，正！酒漬車厘子配鴨胸，車厘子好入味，只係帶少許酒既甜味，鴨胸味道很清淡，無乜香味，無乜特別。

鹹點真係唔多，甜品先係呢度既重點！有一整板既蜂蜜！好奢侈既感覺呀！不過因為動手有點難，所以無試到。三色MACARON同埋綠茶紅豆蛋糕。
三個顏色既馬卡龍，紅色﹣紅桑莓、綠色﹣綠茶、黃色﹣檸檬。馬卡龍很鬆化，杏仁餅面層很鬆，底層比硬厚同埋硬，整個餅都很甜，但幸好紅桑莓跟檸檬餡帶一點酸，所以不會死甜；綠茶本身的少許苦味也可以令它減少一點點糖份的存在感，但是。。。每個口味試一個就真的夠了。
綠茶紅豆蛋糕，綠茶味的海棉蛋糕非常乾身及鬆軟，綠茶味很香，配上紅豆忌廉可說是強烈的對比，但我會比較喜歡帶一點濕及煙UN像蛋捲的口感。各式各樣精美既MOUSSEE，但實在太甜了。。。蘋果批表面的蘋果很甜很脆很爽口，焗過之後仍可保持未焗之前的口感，一流！而且批底香脆，帶少許香甜的餡料，一流！新鮮焗製的窩夫！非常軟熟，而且有一點點煙UN，加上非常凍既朱古力雪糕，焗過香甜既杏仁片，一流配搭！
另外還有很多朱古力供應，提子乾白朱古力，大量既提子乾令本身好甜既白朱古力去掉多D既糖份；圓形既白朱古力內裡為白朱古力TRUFFLE餡，呢個食落真係頂唔順，超甜！死甜。。。牛奶朱古力同埋黑朱古力就好香濃同埋佢地配既係又香又脆杏仁同果仁，完全唔覺得佢好甜！正！生果選擇唔多，只有呢三種，不過佢地都好甜！食完咁多甜品，最後ENCORE左個沙律清清喉嚨！加埋杯咖啡！完美！：）

收費下午茶為＄258加一，閒日就係下午三點半至六點。

本人最怕要等,所以喜歡有訂位的餐廳. Grand Cafe 的食物質數高,種類也不少. 冷盤的大龍蝦鮮甜, 熱盤的龍蝦香嫩多肉. 凍蟹大大隻. 芝士有五種選擇, 鵝肉三文魚醬配脆包非常好味. 刺身焼味甜點水準高. 服務良好. 廚師不停加食物, 客人也斯斯文文, 不用搶食和排大隊. 咁本沒法把所有東西試味. wanna try again.

Hainanese Chicken Rice originated from Hainan region in China, but there are numerous evolving representatives of it all found over Asia - the original & most authentic Hainanese style such as the one served at Hainan Restaurant is served bone-in, the soup carries lettuce, and sometimes winter melon and chicken giblets, and the rice can be served in rice ball forms or with taro, but most pertinently it should use a white-skinned Man Cheong chicken breed which feeds on coconuts and worms, but kept in dark cages to give it that translucent white skin (They don’t really see daylight, *evil*). The Thai versions have a more liberal use of yellow turmeric powder and like the original Hainan version, is not served with Dark Soy Sauce by default. The boneless versions eaten in Sing-Malay regions however has taken the world by storm, despite not being the most authentic - and this influence has shaped the way HK’s customers also prefer their Chicken Rice to be served as well! Authenticity to taste preferences in every region, has never been linearly co-related.

***Beautiful Bread Basket -
Loved the cheesy roll and the sesame crisp, also the pumpkin seed bread. HK restaurants honestly serve very good bread in general, although one would expect this to be the case in this 6 star status Grand Hyatt Hotel - even if this is only their Café !

***Hainanese Chicken Rice (Singapore-Malaysian Style version) - HKD $235
Half Thigh and Half Breast was ordered, and despite the highish price there was easily double the meat as most other shops! The chicken is deboned, and served with ginger/shallot paste, dark soy sauce and a chili sauce. This is more of a modernised Singaporean version in my opinion? The Shallots & Ginger paste is more Cantonese than the more gingery & garlicky paste than Singapore and Malaysia. ~ 7/10 The Dark Soy is everyone’s favourite, here it’s good but not exactly viscous or blows your mind but at least it’s not caramelized until bitter (this is not served in original Hainanese or Thai versions) ~ 6.5/10 The Chili Sauce was the weakest link. It is not ‘exotic’ at all without much chiliness, garlic taste nor aroma. It also lacks a lemon or lime juice input which gives it a lifeliness. ~ 3/10

***Chicken Thigh and Breast, with Veggies -
The dish was very presentable and cut neatly, also cooked quite well. The chicken skin’s texture was not rubbery thick, like many non fresh chickens and the meat texture and taste was good rather than jumping out in your face. At $235 it is at a premium price, but you are guaranteed quality ingredients. In fact, I personally don’t think $235 including a good bread basket is all that expensive in a 6 Stars Hong Kong Hotel setting or anywhere else in the world. It is the norm and you can sit here for hours with a harbour view and great service. ~ 8/10

***Chicken Rice -
Hong Kong’s rice usually suffers a common problem in that it is too wet, 2ndly it does not have much chicken stock, herbs nor chicken oil taste. The latter might not be perfect in places like Singapore either but from my observation - Singapore never over cooks the rice. Fortunately, the Grand Hyatt Grand Café version was one of the rare few to remain nicely fluffy. Mostly tasting of Galangal & Chicken Stock, there was also a weak hint of Chicken Oil followed by Lemon Grass & Shallots oil. No signs of Pandan. By HK’s standards, this is at least Top 3 grade. By Singaporean standards from what I tried recently, this is probably within Top 5 easily. ~ 7.5/10

***Chicken and Wintermelon Soup -
This was surprising because it tasted more like a clear chicken consommé and very natural. Not salty at all but quite Chinese medicinal soup like. At 1st glance too bland, and definitely not for everyone. But since HK is Cantonese and soups are an important part of our daily diet, I’ve got to say that this consommé like soup was packed with ONLY natural essences. There has been a lot of work gone into making this to be this way, but I think to most others the difference is too minute to be discernible. Result of a street stall food made into higher end hotel food, but I do appreciate it here. Hard to rate. ~ 5/10 as a street soup, 9/10 for hotel quality soup.

***Earl Grey Tea -
This was quite fragrant for once with a good Bergamot aroma and a smooth Ceylon tea base. The same Ronnefeldt tea as used in Shangri-La's Lounge, one of my favourite to-go tea places!

******************************My Overall verdict and summary break down, independent of that nice harbour view or extravagant Hotel Price for a simple Hainanese Chicken Rice Set !! -

Chicken Taste & Seasoning – ★★★★
Chicken Freshness – ★★★★★
Chicken Tenderness and Moistness – ★★★★ 1/2
Sauces & Compliments (Too mild from being exotic even for a hotel) – ★★★
Soup (a little under-salted and unconventional, but elegant) – ★★★★ 1/2
Rice (Fluffy dry as a long grain, Galangal biased but lacking exotic chicken oil aroma) - ★★★★
Price Factor – ★★

OVERALL - ★★★★ 1/2

睇完王迪詩本食書, 經過分析後, 食完第一間介紹ge新羅寶後, 就到呢間所謂「全宇宙最好食ge海南雞飯」女友就黑肉(雞脾), 我就白肉(雞胸) 照足書中男女食法!講番碟飯先, 個飯薑蔥香味剛好化去雞油油膩的口感, 飯身唔爛, 但濕潤! 食落去好醒胃, 非同凡響, 白肉較瘦, 肉質唔算滑, 但未到鞋口, 食軟滑雞味濃就要食黑肉了!!!! 三個醬油方面都係中意雞醬, 辣得來酸甜度較好, 唔會搶走雞味, 相負相乘! 南洋豉油帶甜與稠, 接著就有咸鮮, 但本人較喜愛中式豉油, 薑蔥蓉不嬲都麻麻, 所以一味蘸雞醬! 呢碗雞湯, 一d都唔油, 濃濃的雞味, 老火湯的味道, 細味品嘗後, 十分美妙!!! 加上望著健兒們衝往維園, 一年只得一次!!! 非常美滿的午餐!

第一次係度食xmas buffet, 唔多ok的經驗...

甜品款唔算特別多, 我試左8成...賣相唔算好差,但竟然全無驚喜...同另外2間係openrice高分既冇得比...同另外一d冇咁高分既都冇得比...
梳乎厘係好差既(入面唔鬆...實左...)...雪笆一般(沒有放在雪櫃,佢d工作人員不時會更換)....pancake賣相麻麻(係橙味既...記得電視節目美x廚房....用橙會有垃圾味...原來是真的!!) 紅酒釀梨賣相差d...但ok好食...煮車厘子叫做又好睇又最好食!

冷盤...款少! (例如ham得4款左右) 試左幾款都唔太好食! 連長腳蟹肉都只係一般貨色...不過鵝肝ok好食...厚厚地,亦都夠味.

熱盤...唔多... 有斬件既龍蝦...不過個look唔孰好,味道亦一般...其實冇一樣熱盤出色既....不過不失既係蒸魚, 都叫有酒樓水準。

魚生...少...連北寄貝同帶子都冇...質素一般...八爪魚仲有d咬唔爛...!!

生果...都係好少款.....得5樣左右...估佢唔到咁少!!!

叫紅茶.... 叫左好耐先黎...唔知係甩左單定係點...唔urge都唔黎...服務可見一班...

對出個view....而家對出有工程,因此令海景變左地盤景.......too bad !

總括而言, quite bad !

晚上好大風,2230後走佢就鎖左通去會展個後門,要人行正門....好大風好凍lor!